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From the Dover Express, Thursday 8 May, 2008. (Advertising)
The ideal job for a food lover.
Nick Holt, 33, from Canterbury, has recently become the new head chef at
the Black Robin, Kingston, near Canterbury.
Job description:
I am very much a hands-on chef and start the day dealing with any
paperwork. I will then compile the menus, check the food requirements
and order what is needed.
I usually change the menu every couple of
days so there is always plenty of variety for our customers.
Most of the
food is provided by local farms as the owner of the Black Robin is a
farmer. All the food is fresh and we primarily use seasonal fruit and
vegetables so some of the menu choices are governed by the time of year.
Everything is cooked to order and I will do virtually all the preparing
and cooking, although I have an assistant.
Some days are busier than
others. For instance, it can get a bit hectic if we are having a large
function. We can do buffets for around 50 and up to 100 for a stand-up
reception.
How many hours a week do you work?
I work five-and-a-half days a week on
a split shift system, from 9.30am to 3pm and 5.30pm to 10pm, so it's
about 55.
What qualifications and experience do you need?
I've been in catering
since I was 17. I went to Thanet College for three years to study as a
chef, but originally started on a work placement at "Wallet's Court", St
Margaret at Cliffe, when I was growing up in Dover. I achieved the City
& Guilds qualifications 7061 and 7062, as well as an advanced cookery diploma and a
711 patisserie certificate. Since qualifying I have worked in Ireland
and Oxford but wanted to come back to my roots.
How much could a newly-qualified chef expect to earn?
It would probably
be between £14,000 and £17,000, depending on who he or she was working
for and where.
What made you pursue this career?
I've always wanted to cook. I expect
it's my mother's fault - every time it rained I had to stay home and
make gingerbread!
What personal skills are important?
You must love food and be able to
work as a leader and as part of a team and be a stickler for hygiene in
your kitchen. You need to be fit as the hours are long and you spend a
great deal of time working in a hot kitchen. It is also important to
have a creative and artistic talent because food presentation is
essential.
Best and worst things about the job?
It is fun trying out new dishes and
having satisfied customers who come back time and again. And it's good
when there's someone else to do the washing up! Sometimes the unsocial
hours can affect my private life.
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